Baking

Jaffa-Berry Pancakes

Ingredients

(Makes 6 – 8 pancakes)

1 cup buckwheat flour (*Buckwheat is the original flour used to make pancakes. Guaranteed to be delicious, chewy and bonus: Gluten-free!)

1 tsp baking soda

Pinch of salt

½ cup ricotta

½ cup milk (cow’s, soy, almond, from the sap of a eucalyptus tree. Whatever floats your boat)

2 eggs

2 tablespoon maple syrup

1 tablespoon coconut oil/butter

Cacao/cocoa powder

2 tbsp orange rind

1 – 2 cups of berries, diced

Method
  1. Mix flour, baking soda and salt in large mixing bowl
  2. In separate bowl, combine milk, ricotta, egg, maple syrup with melted coconut oil/butter
  3. Combine wet ingredients with flour until just combined
  4. If mixture is too thick, slowly add a little additional milk
  5. Pour into pan/skillet on medium heat.
  6. Pancakes are ready to flip when golden on the edges and bubbles burst in the centre
  7. Optional: If you want to get really fancy you can add diced strawberries/raspberries to the mixture before cooking.
Serving suggestions
  • Greek yoghurt mixed with a tablespoon of orange zest, drizzled with maple syrup
  • Diced strawberries & blood orange
  • Cacao nibs/choc-chips
But What If…

‘My children recognise these are not normal pancakes?’ Add dark chocolate chips instead of cacao/cocoa powder. Smother in maple syrup and whipped cream.

‘I think that buckwheat flour is wanky/too expensive/not delicious’ Use another type of flour – plain, wholemeal, oat, almond. Grind your own wood chips – everything tastes good with strawberries & maple syrup.

‘I don’t like cacao/cocao/chocolate flavouring’  Scroll down and click ‘unsubscribe’. This may not be the webpage for you…

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